why make this recipe
Lasagna soup is a comforting and hearty dish that captures the beloved flavors of traditional lasagna in an easy-to-make soup. It’s perfect for busy weeknights because it combines all the elements of lasagna in one pot. This recipe is not only simple, but it’s also flexible, allowing you to adjust ingredients based on your preferences. It’s a warm bowl of joy that is sure to please the entire family.
how to make Lasagna Soup
Ingredients:
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces marinara sauce
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low sodium chicken broth or vegetable broth
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves (optional)
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- Fresh basil, for serving
Directions:
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
- In the same pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, stirring occasionally. Add minced garlic and cook for another minute or two.
- Stir in tomato paste, marinara sauce, spices, and broth. Return the meat to the pot.
- Bring to a boil. Add lasagna noodles (broken into fourths) to the pot and reduce heat to medium-low. Cook, stirring occasionally, until noodles are tender. Add spinach, if using.
- In a small bowl, stir together mozzarella, parmesan, and ricotta cheeses.
- Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.
how to serve Lasagna Soup
Serve lasagna soup hot in bowls. Top each bowl with a generous scoop of the cheese mixture and sprinkle with fresh basil for added flavor. This soup pairs nicely with crusty bread or a side salad.
how to store Lasagna Soup
You can store lasagna soup in an airtight container in the refrigerator for up to 3-4 days. If you plan to make it ahead of time, consider cooking the noodles separately and adding them just before serving to keep them from becoming too soft.
tips to make Lasagna Soup
- Feel free to customize the soup by adding your favorite vegetables like zucchini or bell peppers.
- Make it vegetarian by using plant-based sausage or leaving out the meat altogether and adding more veggies.
- If you like a little spice, increase the amount of red pepper flakes.
variation
You can make this soup using different meats like ground turkey or even shredded chicken. For a creamier texture, you can add a splash of heavy cream or use more cheese.
FAQs
Can I freeze lasagna soup?
Yes, you can freeze lasagna soup. Store it in a suitable container, and it will last about 2-3 months in the freezer. Thaw and reheat before serving.
Can I use other types of cheese?
Absolutely! You can experiment with different cheeses such as goat cheese or any cheese you prefer.
How do I make this soup vegetarian?
Simply omit the meat and use vegetable broth instead of chicken broth. You can add extra vegetables for flavor and texture.
Lasagna Soup
Ingredients
Method
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
- In the same pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, stirring occasionally. Add minced garlic and cook for another minute or two.
- Stir in tomato paste, marinara sauce, spices, and broth. Return the meat to the pot.
- Bring to a boil. Add lasagna noodles (broken into fourths) to the pot and reduce heat to medium-low. Cook, stirring occasionally, until noodles are tender. Add spinach, if using.
- In a small bowl, stir together mozzarella, parmesan, and ricotta cheeses.
- Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.